A classic Southern delicacy that is great served with fried seafood and pork BBQ.

Serves: 6-8

Ingredients

1½ cups cornmeal

2 tablespoons all-purpose flour

3 tablespoons baking powder

4 teaspoons granulated sugar

2 teaspoons salt

¼ teaspoon ground red pepper

½ cup very finely chopped sweet onion

2 large eggs, beaten

¾ cup beer

oil for frying (enough for 2-inches deep of oil in pan being used)

Instructions

Pour oil do a depth of 2-3 inches into a heavy-bottom pot. Heat to 350-degrees F.

While oil is heating whisk together dry ingredients in a large bowl. Stir in onion and beaten eggs until well combined. Add beer; stir well to combine.

Working in batches, carefully drop batter by rounded tablespoonfuls into 350-degrees F oil and fry for about 2-3 minutes until golden brown, turning as they fry to evenly cook. Carefully transfer hushpuppies using a slotted spoon (or Chinese spider strainer) to a paper towel-lined baking sheet or cooling rack to drain and cool.